Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid

In this study, umami peptides were prepared through enzymolysis of chicken bone fluid with flavor protease Flavourzyme and neutral protease Neutrase. We compared the types and contents of amino acids, nucleotides, and volatile components before and after enzymatic hydrolysis and found that this method effectively enhanced the flavor. Analysis of molecular weight distribution using high-performance liquid chromatography showed that the enzymatic group significantly reduced the molecular weight of protein. Peptidomics analysis using LC-MS/MS revealed that more differential peptides were produced after enzymatic digestion. TastePeptides-DM (TPDM), iUmami-SCM and ToxinPred were used to select 379 umami peptides from the enzymatic group, among which DDDDLPTAEE and IDDPEDSKPE had higher contents, and their flavors were analyzed using an electronic tongue. These findings show that enzymatic chicken bone fluid is a promising source of umami peptides. This can provide a basic reference for the high-value utilization, comprehensive development, and application of chicken skeletons. • Enzymatic hydrolysis enhanced the umami flavor of chicken bone fluid. • LC-MS/MS revealed an increase in peptide diversity after hydrolysis. • Peptidomics analysis identified key umami precursor proteins. • Both umami peptides improved the effect of monosodium glutamate and bound with T1R3. • Electronic tongue confirmed the flavor potency of synthetic peptides.